Gazpacho

Gazpacho

By
From
Recipes for a Great Life
Serves
4
Photographer
Greg Elms

This great cold summer vegetable soup is easy to prepare and can be made a few hours in advance or the day before you want to serve it. To turn it into a special-occasion dish, garnish the soup with cold cooked prawns, crayfish or crab meat.

Ingredients

Quantity Ingredient
4 slices wholemeal bread, crusts removed
1 cup water
2 tablespoons sherry vinegar or red wine vinegar
5 medium-sized ripe tomatoes
15 cm piece cucumber
2 red capsicums, halved and seeded
1/2 avocado
2 tablespoons olive oil
4 tablespoons chives, finely cut or snipped
salt
freshly ground black pepper
2 garlic cloves
1/2 onion, roughly chopped
few drops tabasco
1/2 lemon, juiced

Method

  1. Cut the bread into rough cubes and place in a bowl with the water and vinegar to soak for 10 minutes.
  2. Meanwhile, hull the tomatoes. Place them in a bowl and cover with boiling water from the kettle. Drain after 1 minute. Use a small sharp knife to peel away the skins then cut the tomatoes in half. Squeeze out and discard the seeds. Finely dice 1 of the tomatoes and set aside in a large mixing bowl. Place the remaining tomatoes in a blender.
  3. Peel the cucumber, cut it in half lengthwise and scoop out the seeds. Cut one-third of the cucumber into small dice and reserve with the tomato dice. Add the remaining cucumber to the blender.
  4. Cut a capsicum half into small dice and reserve with the other diced vegetables. Put the rest of the capsicum into the blender.
  5. Cut the avocado into small dice and reserve with the other diced vegetables.
  6. Add the olive oil and half the chives to the diced vegetables and season with salt and pepper. Toss gently to combine and refrigerate until ready to serve.
  7. Add the soaked bread, garlic and onion to the blender and whiz everything to a smooth purée. If it seems too thick, thin it down with a little chilled water. Season with a little salt and pepper and a few drops of Tabasco. Refrigerate until required.
  8. When ready to serve, divide the soup between bowls and add a squeeze of lemon. Top with a spoonful of diced vegetables and garnish with the rest of the chives. Serve with good bread.
Tags:
Gabriel
Gate
Recipes for a Great life
health
diet
low-fat
low fat
healthy
nutritional
weightloss
simple
easy
fast
quick
weeknight
midweek
mid-week
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